Second up: BRUSSEL SPROUTS! Right now, you might be thinking. Gross! Really Vanessa, brussel sprouts? If this is your first reaction, buckle up buttercup, these sprouts are life changers. Crispy, savory, with a little bit of lemon juice. Its the PERFECT compliment to any meal prep.
And lastly, we've got Chicken and Veggie Stir-fry. One pan wonder. So easy, this meal comes together in FIVE MINUTES. How you ask? Overnight crock pot chicken. Makes food prep SOOOO easy! Check out my video and if you like what we are doing here, click subscribe and leave us some feedback. Let's get it!
2 lbs. ground turkey (or chicken)
3 egg whites
1 cup quick cooking oats
1/2 tsp ground cumin
1/2 tsp dried thyme
2 tsp dry yellow mustard
2 tsp black pepper
2 tsp chipotle pepper spice
1 tsp salt
2 tbsp garlic powder (2 cloves minced)
1 small onion (finely chopped)
2 celery stalks (finely chopped)
Preheat oven to 375 degrees.
Spray muffin pan with cooking spray or coat well with coconut oil.
Mix all your ingredients together in one large bowl.
Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
Bake for 25-30 minutes.
Roasted Brussel Sprouts
1 pound Brussels Sprouts, cleaned, trimmed and halved
1 tablespoon extra virgin olive oil or avocado oil
1/2 teaspoon kosher salt
couple turns of freshly ground black pepper
1/8 teaspoon crushed red pepper flakes (optional)
Olive Oil Spray (or nonstick cooking spray), tinfoil and a ziploc bag for shaking.
2 tbsp fresh lemon juice
Preheat oven to 400F. Line a baking sheet with tinfoil and spray with olive oil. Set aside.
Slice ends off brussel sprouts and slice in half.
Place brussel sprouts, salt, pepper, and 1 tbsp of olive oil in large ziplock bag. Shake well.
Place cut side down on baking sheet, be sure not to crowd the pan (important for crisp!).
Roast for 30 to 35 minutes until crispy. Serve immediately and Enjoy!
Heat 1 teaspoon of oil in a Kitchen Fair 10" Expressions fry pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
Add the ginger and garlic to the pan and cook for 30 seconds more.
Remove the vegetables from the pan; place them on a plate and cover.
Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
Season the chicken pieces with salt and pepper and add them to the pan in a single layer - you may need to do this step in batches. Cook for 3-4 minutes on each side until golden brown and cooked through.
Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
In a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornstarch with a tablespoon of cold water.
Pour the oyster sauce mixture over the chicken and vegetables; cook for 30 seconds. Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.